1 ¼ cups water

¾ cup cooked white onions

½ cup instant nonfat dry milk solids

½ cup cooked carrot slices

3 tablespoons flour

½ cup cooked lima beans

1 teaspoon salt

½ cup cooked peas

¼ teaspoon tarragon

½ cup flour

¼ teaspoon parsley

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons margarine

3 cups cooked, cubed chicken (3/4 Pound)

2 tablespoons water

Combine first 7 ingredients; beat until smooth; cook over medium heat, stirring constantly, until mixture comes to a boil. Fold in next 5 ingredients; pour into a 2-quart casserole. Combine flour and salt; cut in margarine with pastry blender, or two knives; add water and blend in with fork; roll out to cover casserole. Place over casserole; pinch edges firmly to edge of casserole; prick pastry top with fork. Bake in 400 F. oven for 20 minutes.